"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Reply
 
Thread Tools Display Modes
 
Old 02-19-2007, 11:48 AM   #1
Senior Cook
 
chave982's Avatar
 
Join Date: Feb 2007
Posts: 246
Slow Cooker Meat Loaf?

Hello...first post here.

I made a really good meatloaf in my CrockPot a few years ago, but forget where I got the recipe. I looked up a new one, and tried making it, but it came out way to juicy, cooking in its own fat.

Does anybody know of a good slowcooker meat loaf that doesn't end up submerged in its own liquid? Thanks for the help.

__________________

__________________
chave982 is offline   Reply With Quote
Old 02-19-2007, 12:28 PM   #2
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
I've never tried this. First time that I even heard of it.
__________________

__________________
Corey123 is offline   Reply With Quote
Old 02-19-2007, 12:49 PM   #3
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,158
I've made meatloaf in my crock-pot many times. One thing you might want to do before you place the loaf into the crock-pot is to tear off two very long strips of foil. Make lengths of the strips equal to the measurement of the inside of the pot from the top edge to the bottom, from the bottom across to the other side and up that side. Fold the foil in quarters lengthwise and place them like a + in the bottom of the pot. Put your meatloaf in and cook.

When it's time to remove the meatloaf, lift it out with the foil "slings." This way you will get the meat out of the fat/juices that accumulate in the pot as it cooked. Let the meatloaf rest a few minutes before slicing. This should help.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 02-19-2007, 12:57 PM   #4
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
Have you ever used carrots/celery to keep the meatloaf out of the fat?

The foil idea is great.
__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 02-19-2007, 03:43 PM   #5
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Here's yet another idea!

Get a round cake rack small enough to fit inside the cooker's crock. Line it with aluminum foil, covering the whole rack with it.

Poke holes in the foil, which will allow the fatty juices to drain to the bottom of the crock. When meat loaf is done, simply lift out the rack with the loaf on it, leaving behind the unwanted juices.

I've used this technique for years doing it in the oven with a regular roasting / baking pan.
__________________
Corey123 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:54 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.